Terrine is a dish from classic French cooking. Somehow elegant and rustic at the same time, a good terrine feels elevated yet welcoming. This chicken and leek terrine recipe is one I come back to time and time again. It looks beautiful on the table, slices beautifully, and makes everyone feel like we’re enjoying an afternoon in a little countryside café.
I like to serve my homemade terrine slightly chilled or at room temperature. It’s really special with a crusty baguette, a few cornichons, some red pickled onions, and maybe a swipe of good mustard—acidic flavors complement its rich flavor really well. The richness in this version mostly comes from the addition of pancetta (I can’t help it—Italian roots!), while leeks add earthy sweetness, and the tarragon offers a refreshing fennel-like note.
Ready to take a little trip to France, right from the comfort of your own kitchen? Let’s get started!
What is a bain-marie?
The terminology “bain-marie” might sound fancy, but it really just means “water bath.” It’s a gentler way of cooking things in the oven. In this recipe, your terrine pan sits inside a larger pan of hot water while it bakes. This method prevents the terrine from drying out and helps it cook evenly so it comes out with a smooth, tender texture all the way through.
Can you make terrine without gelatin? Yes! This is a terrine recipe without gelatin.
Some terrines rely on gelatin to hold everything together, but this one doesn’t need it. Let me explain why. The combination of eggs and cream works as a binder—that’s how you can have a terrine without gelatin. I like to do one additional step to improve the texture and sliceability: weigh it down after baking. Gently pressing your terrine down while it chills will help everything hold together better, without making it rubbery or too firm. I’ll give the full instructions on how to do this in the recipe below—it’s very easy to do with just a couple common items you probably already have at home.
How far ahead can I make this terrine?
If you love cooking things ahead of time, this dreamy recipe was made for you. I actually tend to enjoy this terrine more the second day. Once it’s baked and pressed, it needs some time in the refrigerator to fully set. You’ll need to refrigerate it for at least a few hours, but overnight is ideal. That resting time allows the flavors to meld, and it makes your terrine easier to slice. I love this one for entertaining, because you can make it ahead of time and enjoy more time with your guests!
What is the proper way to serve terrine?
There are lots of different ways to serve up your homemade terrine. Here are my recommendations: Start by slicing it into thick, even pieces. Add a few crisp, acidic accompaniments for contrast of both flavor and texture. Some of my top choices are cornichons, pickled onions, a light salad with a French vinaigrette, and alongside those, some really good crusty bread. A slice of terrine on toasted bread with a little mustard adds a satisfying crunch and makes a delicious open-faced sandwich.
How long can the terrine last in the refrigerator?
Stored properly in an airtight container, this terrine will keep beautifully in the refrigerator for up to 4 days. The flavors will continue to develop in the fridge, making each slice just as delicious—or even more delicious—as it was on day one.
Leek and Chicken Terrine Recipe with Tarragon and Lemon
This leek and chicken terrine with pancetta, lemon, and tarragon is a fun new take on a French classic. Perfect for light lunches and entertaining friends and family.
Ingredients
Instructions
- Trim the root ends and the dark green tops of the leeks and remove any tough outer layers. Then cut them in half lengthwise and rinse thoroughly. Take about 18 of the widest outer leaves and blanch them in well-salted boiling water for 1 to 2 minutes until flexible. Transfer them to ice water, then drain and pat dry. Set aside.
- Slice the remaining leeks thinly crosswise. Transfer the cut leeks into a bowl of cold water and swish them around to remove any grit. Make sure to drain them thoroughly and pat dry (you want to get as much moisture out as possible).
- In a cold skillet, place the diced pancetta over low heat. Cook slowly until the fat renders and the pancetta is lightly golden but still tender (about 10 minutes). Remove with a slotted spoon and place on a paper towel to drain off excess oil. Keep the rendered fat in the skillet.
- Add the sliced leeks and shallots to the skillet with the reserved pancetta fat. Add the olive oil now if there is not enough to cook the leeks. Season with a pinch of salt and cook gently over medium-low heat until soft (about 10 minutes). Add garlic at the last minute. Remove from heat and cool completely.
- Using a sharp knife, dice the chicken thighs and breast into ¼-inch pieces.
- In a large bowl, combine the diced chicken, eggs, cream, lemon zest, tarragon, leek and shallot mixture, pancetta, salt and pepper. Mix it gently until fully combined.
- Preheat the oven to 320 °F. Lightly oil the inside of your loaf pan or terrine mold. Smooth a large sheet of plastic wrap into the mold, pressing it firmly into the corners, leaving a good overhang on all sides.
- Beginning with the short side first, lay your blanched leek strips over the plastic, slightly overlapping them to cover the base and the long sides of the pan.
- For the next layer, lay the leek strips into the pan. Start with one end in the middle and lay them into the pan lengthwise. They should hang over the ends of the pan.
- Add the filling and fold the overhanging leeks over the meat mixture.
- Now cut a piece of parchment to fit the inside of the pan and lay it over the top of the terrine. Fold the plastic wrap over the paper and press the whole thing down with your hands, using gentle and even pressure.
- Place the terrine pan into a larger roasting pan and pour hot water into the larger pan until it reaches halfway up the sides. Bake it for 60 to 70 minutes, until the internal temperature reaches 162 °F.
- Remove your terrine from its water bath and transfer the whole pan to a baking sheet and cool at room temperature for 30 minutes.
- Now it’s time to weigh down the terrine: Cut a piece of cardboard to fit inside the pan and wrap it in foil. Place 3 (15-ounce) cans of soup or beans on top of the cardboard. If you have another pan that is almost the same size and fits into the terrine pan, you can use that instead of the foil-wrapped cardboard. Just fill the empty pan with water to create the necessary weight. Once weighted, refrigerate for at least 4 hours or preferably overnight to fully set.
- Unmold and slice your terrine—it’s time to enjoy it! Garnish with lemon and fresh tarragon before serving.
Notes
Equipment needed: 9x5” loaf pan or terrine mold
